Salmon with Spinach and Chickpeas
An herb paste enhances the salmon and the built-in sides -- spinach and chickpeas -- that bake with the fish.
- Total Time:
- Servings: 4
Source: Martha Stewart Living, March 2011
- 3/4 cup fresh flat-leaf parsley
- 1 garlic clove, chopped
- 1 tablespoon plus 2 teaspoons extra-virgin olive oil
- 4 boneless, skinless salmon fillets, preferably wild sockeye (5 ounces each; 1-inch thick)
- Coarse salt and freshly ground pepper
- 1/2 teaspoon crushed red-pepper flakes
- 5 cups baby spinach (6 1/2 ounces)
- 1 cup canned chickpeas, drained and rinsed
Preheat oven to 400 degrees. Cut out four 12-by-17-inch pieces of parchment; fold each in half crosswise to form a crease, then open.
Pulse parsley, garlic, and oil in a blender or food processor until a paste forms. Season each salmon fillet with 1/8 teaspoon salt and the red-pepper flakes.
Rub fish with paste. Divide spinach and chickpeas evenly among 4 parchment pieces, arranging mixture on 1 side of each crease to form a rectangle the size of a salmon fillet; season each pile with 1/8 teaspoon salt and some pepper. Lay 1 fillet on top of each. Fold parchment over ingredients; make overlapping pleats to seal.
Bake on 2 baking sheets (2 packets per sheet), 9 to 10 minutes for medium-rare or 11 minutes for medium. Unwrap.